A “bastible” is a type of old-school, flat-bottomed cast-iron pot, used to cook everything from bread to meat in times long past. This place goes back to basics, reimagining the good, solid food of an Irish childhood for the modern palate. Contemporary Irish cuisine has borrowed a few tenets from the new Nordic—an obsession with seasonality and no cut corners are especially evident at this restaurant. Chef Barry Fitzgerald (formerly of Etto and London’s Harwood Arms) is turning out 48-hour fermented sourdough ready to be slathered in house-made butter, scallops, and salty seaweed potatoes, duck eggs with crispy parmesan croutons…you get the idea. The menu is set, with Sundays reserved for bigger pieces of meat or fish for the obligatory family-style roast dinner.

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